We’re stuck in a heat wave here…and you probably are, too. It’s been too hot to cook so most of our dinners have been salads or crockpot meals. I’ve fired up the grill a few nights when it cooled down enough after dark to spend a few minutes outside.
This salad is delicious served atop a bed of greens, over pasta or in jicama taco shells. It’s a nice change to our usual guacamole and has a very bright flavor thanks to the pineapple. I’ve long been a fan of citrus and avocado together, but think I’ve found a new favorite in the pineapple-avocado combination! I hope you like it, too!
Grilled Pineapple Avocado Salad
4 or 5 California Avocados
1 cup cherry tomatoes, cut in half
3/4 cup chopped red onion
1/2 cup chopped red pepper
1/2 cup chopped green bell pepper
3 cloves garlic, minced
6 pineapple rings, I prefer fresh but canned works also
juice of 1 lime
Grill the pineapple rings on both sides. Set aside, allowing them to cool before mixing into salad.
Dice the avocados. I like a chunky salad, you can decide how large you’d like your avocado pieces to be.
Cut the pineapple rings into smaller pieces, reserving one full ring for garnish.
Combine all ingredients in bowl and refrigerate for one hour before serving, allowing flavors to mingle.
This post has been submitted to the California Avocado 4th of July Blast recipe linkup. Join Dine & Dish and Cookin’ Canuck for the California Avocado 4th of July Blast, sponsored by the California Avocado Commission.
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